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Also known as: turkey drumsticks, raw turkey drumstick, raw turkey leg
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, turkey legs are a nutrient-dense protein source that provides high-quality protein for muscle repair and overall body function. They are rich in B vitamins, zinc, and selenium, though they contain slightly more fat and calories than turkey breast.
Turkey legs contain approximately 27.9 grams of protein per 100 grams. This high protein density makes them an excellent choice for those looking to support muscle growth and maintain satiety.
Yes, turkey legs are ideal for a keto or low-carb diet because they contain 0 grams of carbohydrates. Their moderate fat content (8.7g per 100g) also helps meet the fat macros required for ketosis.
Turkey legs are dark meat, meaning they have a higher fat content and more myoglobin than the white meat found in the breast. This results in a richer flavor, moister texture, and higher levels of iron and zinc.
Turkey legs are best cooked using slow methods like roasting, smoking, or braising to tenderize the connective tissue. Roast them at 350°F (175°C) until the internal temperature reaches a safe 165°F (74°C).
Plain, raw turkey legs are naturally gluten-free. However, if you are buying pre-marinated or smoked turkey legs from a vendor, check the ingredients for gluten-containing additives in the rubs or injections.
Raw turkey legs should be stored in the coldest part of your refrigerator and used within 1 to 2 days. For longer storage, they should be tightly wrapped and kept in the freezer.
turkey legs is a versatile ingredient found in cuisines around the world. With 196 calories per 100g and 27.9 grams of protein, it's a nutritious addition to many dishes.
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Yes, turkey legs freeze very well for up to 9 months. To prevent freezer burn, wrap them tightly in plastic wrap or aluminum foil and place them in a heavy-duty freezer bag.
Yes, as dark meat, turkey legs contain more iron than white meat. This helps in the production of hemoglobin, which is essential for transporting oxygen throughout the blood and preventing anemia.
Turkey legs have a deep, savory, and slightly gamey flavor compared to chicken. Because they are dark meat, they are more succulent and flavorful than turkey breast, especially when roasted or smoked.
